A decadent combination of white German chocolate cake and creamy cheesecake for the ultimate dessert experience.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 box white cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 cup shredded sweetened coconut
1/2 cup chopped pecans
1 (8 oz) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (12 oz) can evaporated milk
1/2 cup unsalted butter
3 large egg yolks
1 1/2 cups semi-sweet chocolate chips
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, combine cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes. Fold in coconut and pecans. Pour half of the batter into the prepared pan.
In another bowl, beat cream cheese, sugar, and vanilla until smooth. Spread evenly over the cake batter in the pan. Top with remaining cake batter.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
In a saucepan, combine evaporated milk, butter, egg yolks, and chocolate chips. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Cool slightly, then spread over the cooled cake.